Homemade yeasted bread is always a good idea. From Brioche, Babka, cinnamon rolls, sweetened milk buns, or soft Nutella stuffed Buns. A soft milk bun so, easy to make, baked with dollops of frozen Nutella, yum!

The thought of Nutella stuffed buns piques my taste buds, as I imagine most people. This is why the recipe is easy and the ingredients are readily available. No complicated steps, just a home-friendly soft milk bun recipe, which you can bake quickly for breakfast or for snacking with a cup of tea!

This post may contain affiliate links meaning I make a small commission off items you purchase at no additional cost to you. For more information, please read my policy page.

Steps involved when making Nutella Stuffed Buns

Making a soft milk bread dough
Preparing Nutella stuffing
Baking.

Making Soft Milk Bread Dough.

Ingredients for the dough

Whole milk.
All-purpose flour or Bread flour.
Instant yeast.
Eggs.
Pinch of salt
Vanilla extract.
Unsalted butter.
Granulated sugar.

Mix flour, yeast, sugar, and salt in a stand mixer fitted with a hook attachment until combined. Then, add the eggs, whole milk, and vanilla extract; mix on medium speed for 6 minutes until a soft dough is formed.

Afterwards, add the butter and continue kneading for another 10 minutes until smooth.

You can also hand mix the dough, but this should take slightly longer (additional 5 minutes) or just until the dough is smooth and stretches easily.

When to stop kneading Bread dough.

Concerning over-kneading or under-kneading bread dough, it is important to know when to stop kneading. Over-kneading can lead to tough and hard buns, while under-kneading can lead to dense, cake-like buns.

Mostly, the dough should be smooth and should spring back when lightly pressed. It should stretch easily without tearing quickly.

You can also test using the window pane test by taking a chunk of the dough and stretching it between your fingers like you would chewing gum. You will know it’s ready if, when stretched, it does not tear easily and stretches to form an almost clear, thin sheet in the middle.

Proofing

Grease a medium-sized proofing bowl with oil or melted butter, then put the dough inside for proofing. Greasing ensures the dough does not stick to the sides of the baking bowl.

Cover with a cling film and let it sit for at least one hour at room temperature, or refrigerate for at least 3 hours. You can prepare the Nutella stuffing while the dough is proofing.

You will know it is ready when it has doubled in size.

The Nutella Stuffing

Nutella stuffing can be done in two ways;

Roll out the dough, spoon Nutella in the middle, and then enclose it with bread dough.
By spooning Nutella on a tray in dollops, freezing then rolling bread dough around each frozen dollop.

While you can use both methods; I highly recommend adopting the second one; freezing.

Why You Need to freeze Nutella in Nutella stuffed Buns.

Freezing the Nutella makes the stuffing process easier and less messy. The frozen dollops are easier and more stable to handle than a spreadable room-temperature Nutella which can melt all over the rolled-out dough.

You can control the amount of stuffing. Compared to stuffing with spreadable Nutella, cold frozen Nutella dollops can be controlled; you can easily put one or more frozen dollops into a dough.

When using spreadable Nutella, it will spread throughout the bread dough when rolling and baking and you will miss the gooey Nutella centres.

Baking Nutella Stuffed Buns.

After the Nutella bun dough is ready, roll it out and divide it into sections. If you want perfect and matching sizes, weigh each section using a weighing scale.

In each section, using a rolling pin, slightly roll the dough out, placing the frozen Nutella in the middle. Fold the dough over the frozen Nutella, then on a floured surface, slightly roll it around to form a ball. Place on a baking tray lined with a baking sheet, adequately spacing between each bun.

Proof again for about 30 minutes or just until double in size, then brush with egg whites and bake in a preheated oven until golden brown.

Let them cool completely before serving.

Tips and Tricks when Making Nutella Stuffed Buns.

Spoon the Nutella into dollops on a tray and freeze. It will make work clean and easier and promise well stuffed Nutella centre.
Instant yeast works best for shorter-proofing time periods.
To reduce proofing time, use instant yeast and keep the dough at room temperature do not refrigerate.